Spinach pasta casserole with Gorgonzola and bacon cubes

Ingredients for 4 servings:

• 450 g creamed spinach
• 500 g pasta, e.g. fusilli
• 50 g smoked bacon, diced
• 200g Gorgonzola
• 120 ml milk, 3.5% fat
• 1 clove(s) garlic
• 2 eggs
• 1 tbsp olive oil for frying
• some salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

for a casserole dish

Thaw the creamed spinach. Cook the fusilli in salted water according to the package instructions until al dente. Meanwhile, fry the bacon in a pan with a little oil until crispy. Drain the pasta well after cooking. Preheat the oven to 180 degrees (top/bottom heat). Press the garlic clove through a press and mix with the pasta, spinach, and bacon. Add a little pepper and salt to taste. Beat the eggs in a bowl until frothy, then mix with the spinach pasta. Spread everything evenly in a greased baking dish. Place the Gorgonzola and milk in a bowl and puree. Spread over the casserole. Bake in the oven on the middle rack at 180 degrees (top/bottom heat) for about 15-20 minutes.